Cockles. other than fritters
Printed From: The Fishing Website
Category: Saltwater Fishing
Forum Name: The Kitchen - Seafood Recipes
Forum Description: Share your favourite seafood recipes here
URL: https://www.fishing.net.nz/forum/forum_posts.asp?TID=3994
Printed Date: 31 May 2026 at 4:48pm
Topic: Cockles. other than fritters
Posted By: Bushpig
Subject: Cockles. other than fritters
Date Posted: 08 Mar 2004 at 12:11pm
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Went out on saturday with the good lady and picked up our limit of cockles. She went out again yesterday with the child and picked up some more. Now does anyone have a good recipe for them other than fritters ?? ------------- I would rather laugh with the Sinners, than cry with the Saints |
Replies:
Posted By: Bender
Date Posted: 08 Mar 2004 at 12:15pm
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Cook them in their own juices over a fire (or barbecue) in a wok or on a sheet of tin. Eat them hot as the shells spring open (they cook in their own juices.) You can also put them in a bowl of vinegar with some onion rings. Or on a thick piece of white bread with butter. Happy to come and demonstrate. Love them little critters. They come from Omaha? ------------- Nobody has ever come up with a great idea after a second bottle of water. |
Posted By: Bushpig
Date Posted: 08 Mar 2004 at 12:19pm
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Yes they did. Well the other side of the estery any ways. I think I might try this. I have 200 of the little critters to eat. yummmmmmmmmmmmmmm Beer Steamed Clams with Garlic Butter
------------- I would rather laugh with the Sinners, than cry with the Saints |
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Posted By: Peter da Squid
Date Posted: 08 Mar 2004 at 12:22pm
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good for throwing at ya neighbours when they are pumping their sounds at 3 in the morning.
------------- Good for Nuthin |
Posted By: KingfishSi
Date Posted: 08 Mar 2004 at 12:25pm
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You could always eat the cockles raw, smoke the parsley, drink the beer, mix the chopped garlic and butter together and have it on toast... How 'bout a clambake? Sounds interesting and a bit different from the usual. Clambake Summertime on the beach or anywhere you can start a fire. There�s one thing that goes with summer as much as grilling burgers, and that�s a clambake. The tradition of the clambake goes back to the Native Americans who taught the new comers the art of steaming clams, corn, potatoes and other things in a hole in the ground. This ancient form of cooking has grown in popularity and is an event for celebration all over the world. The traditional method for throwing a clambake is to start by digging a hole in the ground. Cover the bottom of the hole with large stones and build a large, hot fire on top of the stones. This fire needs to burn for a couple of hours to heat those stones as hot as they can get. In the meantime you can prepare the food. A clambake consists of a lot of food, most importantly fresh clams. Typically the menu will include: * 3 to 4 pounds round clams * 6 to 10 large baking potatoes * 6 medium onions, peeled * 6 to 10 ears of corn (husk left on but silk removed) * 12 live lobsters * 12 lemons cut into wedges * Lots of melted butter You will also need enough seaweed or rock weed to cover the fire pit and plenty of cheesecloth. Wire baskets are also helpful to hold everything together, but not necessary. Wrap individual servings of the above ingredients in cheesecloth, tying the corners together and place in baskets if you have them. Once the rocks are hot enough to spit a drop of water back at you, rack off the coals from the fire and cover the rocks with seaweed. Place the food packets on the on the seaweed and cover with more seaweed. It�s then best to cover the whole project with a large tarpaulin. After about 2 hours everything should be done. Serve with melted butter, salt and pepper and ketchup. That�s how you hold a traditional clambake. Of course there are regional differences, but you get the general idea. Of course most people don�t live on a beach and don�t necessarily want to dig a hole in the backyard. So how would you do this on, say, a charcoal grill? First of all cut way down on the seaweed. You will only need a small amount soaking in water. Second wrap the food packages in cheesecloth, then add a little seaweed and wrap tightly in aluminum foil. Place the packages on a hot grill and close the lid. In an hour you can eat. Of course you can add most anything to your clambake you want. The secret is that the seaweed steams the food, so it�s important that you have something sitting with the food to provide moisture. If you don�t have access to seaweed you can add about � cup of water to the food packages as long as they are sealed completely. If there isn�t enough moisture then the food won�t cook properly. ------------- Keep knockin', nobody's home. |
Posted By: The Dog
Date Posted: 08 Mar 2004 at 12:26pm
| Best way to eat em is straight from the shell raw,this is the best way to eat any pipi.A bit finicky opening em but once you get the nack youll be into em. |
Posted By: Bushpig
Date Posted: 08 Mar 2004 at 12:34pm
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Yeah raw is great. But the family dont like em like that. I have a feed when picking them up like that. ------------- I would rather laugh with the Sinners, than cry with the Saints |
Posted By: Kerren
Date Posted: 08 Mar 2004 at 12:37pm
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Is that legal?......a little like shelling scallies at sea?... I wouldn't have a clue, just askin'? ------------- I am Kermit, Leader of Muppets Nov 05 |
Posted By: Bushpig
Date Posted: 08 Mar 2004 at 12:39pm
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dam good question. I guess to be totally within the law what you eat that way should come off the daily limit. Do you have the e-mail of that Hon officer we meet up North ? If so maybe you could e-mail him and ask ------------- I would rather laugh with the Sinners, than cry with the Saints |
Posted By: Kerren
Date Posted: 08 Mar 2004 at 12:44pm
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nah mate...the beggar hasn't been in touch...should have got his details not the other way round!! but with soo many "grey' areas we really do need our own resident expert! ------------- I am Kermit, Leader of Muppets Nov 05 |
Posted By: Mandy
Date Posted: 08 Mar 2004 at 12:58pm
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Good point Kerren with the shelled product seaward of the Queens Chain Rule. I think that rule takes it a bit far. It means, if followed to the letter, you can not take the filleted shellfish to your boat to cook them or store them. However that rule applies mainly, I think, to shell fish with a minimum size as they are in an unmeasurable state once shelled and probably doesn't apply to cockles. |
Posted By: Bushpig
Date Posted: 08 Mar 2004 at 1:00pm
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I have e mailed MAF on there info address. Will see what they say if they answer ------------- I would rather laugh with the Sinners, than cry with the Saints |
Posted By: Bender
Date Posted: 08 Mar 2004 at 1:21pm
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Kezza - try contacting Mike Rose. He's the PR person for the HFOs and I am sure would be happy to source legal opinions etc in the interests of public education. He's a human being. mailto:[email protected]">[email protected] ------------- Nobody has ever come up with a great idea after a second bottle of water. |
Posted By: Bushpig
Date Posted: 08 Mar 2004 at 2:45pm
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I will post this here as this is where it started
There is no regulations prohibiting the consumption of cockles when collecting them. Good fishing practise suggests that the shells should be disposed of above high water mark. There are some species that such as scallops,paua and oyster that cannot be shucked below high water. 2. If so does this come off your daily limit? Any cockles consumed will count against the daily limit. answers recived from Neville Buckley National Manager, Non Commercial Fishing Ministry of Fisheries New Zealand ------------- I would rather laugh with the Sinners, than cry with the Saints |
Posted By: Mandy
Date Posted: 08 Mar 2004 at 3:04pm
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Cheers Bushpig, That was quite a prompt Reply. Hey Kerren, do you rekon we could find someone (like Mike Rose) to do a full run down on the laws as they currently stand? Perhaps it could be at one of MSFC's monthly meetings? speaking of MSFC where do I sign up? |
Posted By: ross vickers
Date Posted: 08 Mar 2004 at 6:17pm
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Looking for some good recipes on smoking fish. Or a www. address I can go to. Thanks Ross |
Posted By: Cookie
Date Posted: 09 Mar 2004 at 6:46am
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Deep fried in batter, good for halftime of the rugby (mock oysters)l. |
